Adapted from a recipe created by chef Howard Dubrovsky for the Ontario Craft Brewers. I used Mill St. Brewery Tankhouse, described as “a traditional dark ale.” You could also use porter or stout. If desired, switch to flavoured beer for the icing, such as cherry porter or chocolate stout. When measuring, wait for the foam to subside. Use a rasp to purée the ginger, discarding fibrous bits.

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